Baked Ricotta With Tomatoes |
|
 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
A quick and easy low carb salad. Yummy. Ingredients:
80gm fresh baby spinach leaves |
250gm low fat ricotta cheese |
finely grated rind of 1 lemon |
1 egg |
2/tea spoons finely chopped chives |
500 gms cherry truss tomatoes on vine or other small |
olive oil spray |
Directions:
1. Preheat oven 220c. Grease and line base of 4 x 1/3 cup-capacity muffin tins with baking paper.
2. Place spinach leaves into a bowl and pour boiling water over them and stand them for 2 minutes/just wilted.
3. Drain and rinse cold water, roughlt chop.
4. Place into a bowl with ricotta, rind, egg and chives.
5. Stir till well combined...
6. Spoon into prepared muffin tin...
7. Bake 20 minutes or browned...
8. Stand 5 minutes before turning out...
9. While waiting...place tomatoes onto a lined baking tray. Spray them with oil...Cook 8-10 minutes or till tender...
10. Serve with the baked ricotta...
|
|